The color -- and flavor -- of this sorbet will vary with the color of the wine you start with. Make several batches with different hues of rose.
Cook water, sugar, and cinnamon in a medium pan over low heat, stirring to dissolve sugar completely. Remove from heat; stir in wine. Cool to room temperature, then remove cinnamon stick; refrigerate until cold. Transfer to an ice-cream maker, and freeze according to manufacturer's instructions. Serve the same day or freeze overnight.